Honey Mustard

Time

Yield

Ingredients

Ingredients

1 cup

dry mustard

1 cup

white or

malt vinegar

2

eggs

1/2 cup

honey

2 tbsp.

chopped dill weed

Instructions

Beat together the mustard and vinegar until smooth. Refrigerate, covered, for at least 24 hours. Place the vinegar mixture in a bowl and beat in the eggs and honey. Cook in a double boiler over simmering water until thickened, 8 to 10 minutes. Cool before stirring in the dill weed. This mustard keeps for several months stored in a covered jar in the refrigerator.